Cranberry Pumpkin Muffins

Cranberry Pumpkin Muffins
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Prep Time

Cook Time


Makes about 12 muffins


2 cups flour
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup pumpkin
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
1/2 cup oil
1/4 cup milk
1/4 cup molasses
1 egg


Preheat oven to 350ºF. Grease muffin tins.

Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients in a separate mixing bowl. Add liquid ingredients to dry, mixing just until the dry ingredients are moist.

Fill each muffin cup 2/3 of the way full with batter. Bake for 30 minutes or until golden brown.

Remove from tins; cool on a wire rack.

Makes about 12 muffins.


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Real good make it every fall or when I have a craving for a good muffin

really good

Coleen P from North Bergen, NJ

I have been making these muffins for several years because I love cranberries, also find that they are not used as much as they can be. I always add the zest of one lemon. Yes, you can use fresh cranberries. I also make the cranberry and blueberry muffins, these are simple and good.

Cranberry Pumpkin Muffins

Patti from Viera, FL

I haven't made the recipe yet, but plan to make it soon. I was just wondering if fresh/frozen cranberries could be substituted for the craisins. This would make the muffins more tart.

Very moist & Flavorable

Juliet from Jackson, NJ

This is very moist and flavorable. Delish!

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